Free · No signup · EN & FR
Free food cost calculator
Food cost is the total cost of the ingredients used to make a dish, expressed as a percentage of its menu price. A food cost calculator divides recipe cost by selling price so operators can price dishes, protect margins and spot unprofitable items before they erode profit.
Add your ingredients, their purchase prices and the quantities you actually use, and instantly see the cost per portion, food cost percentage, suggested menu price and gross margin of any dish. Works in CAD, USD, EUR and GBP, converts buy units to use units automatically, and exports a clean PDF.
4
Currencies supported
28–35%
Ideal food cost range
Free
Cost to use
EN · FR
Languages
Results
Total recipe cost
$0.00
Cost per portion
$0.00
Suggested price
$0.00
Food cost %
—
Gross margin
—
Status
Add prices
Dish costing
Cost any recipe from raw ingredient prices, with automatic buy-unit to use-unit conversion (kg → g, L → ml, case → each).
Price recommendation
Enter a target food cost percentage and get the suggested menu price that hits your margin goal on every dish.
Margin protection
See gross margin in dollars and a green / watch / over-target status so you know which dishes need a price or portion fix.
PDF report
Export a clean, printable summary of your costed recipe — no account required — to share with partners or your accountant.
Unit conversion
Buy in kilograms or litres, use in grams or millilitres. The calculator normalizes everything to base units for you.
Multi-currency
Switch between CAD, USD, EUR and GBP. Food cost math is currency-agnostic, so results are always accurate.
How to calculate food cost in 4 steps
- 1
Add ingredients
List each ingredient, its purchase price and the amount you bought (e.g. a 5 kg case at $45).
- 2
Enter quantities used
For each ingredient, enter how much the recipe actually uses and, if relevant, the usable yield after trim loss.
- 3
Set portions & target
Enter the number of portions the recipe yields and your target food cost percentage (30% is a common starting point).
- 4
Read your numbers
Instantly see cost per portion, food cost %, suggested price and margin. Add your menu price to check the actual FC%.
The food cost formulas
Food cost percentage
Food cost % = (Cost per portion ÷ Menu price) × 100
A dish costing $3.00 sold at $10.00 → (3 ÷ 10) × 100 = 30% food cost.
Cost per portion
Cost per portion = Total recipe cost ÷ Portions
A $12.00 recipe yielding 4 portions → 12 ÷ 4 = $3.00 per portion.
Suggested price
Suggested price = Cost per portion ÷ Target food cost %
At a 30% target, a $3.00 portion → 3 ÷ 0.30 = $10.00 suggested price.
Gross margin
Gross margin = Menu price − Cost per portion
A $10.00 dish costing $3.00 → $7.00 gross margin (70%).
Average food cost percentage by restaurant type
| Restaurant type | Typical food cost % |
|---|---|
| Quick-service (QSR) | 28–32% |
| Casual bistro | 30–35% |
| Fine dining | 32–40% |
| Pizzeria | 20–30% |
| Café / bakery | 25–35% |
| Bar (beverage) | 18–24% |
Working ranges compiled from industry benchmarks; verify against your own numbers. Last updated 2026.
Who uses this calculator
Food cost calculator FAQ
What is a good food cost percentage?
Most restaurants aim for a food cost between 28% and 35%. Quick-service and pizzerias often run lower, fine dining a little higher. The right number depends on your concept, labour costs and pricing power.
How do I calculate food cost percentage?
Divide the cost of the ingredients in one portion by the dish's menu price, then multiply by 100. For example, a $3 plate cost on a $10 dish is a 30% food cost.
What is the difference between food cost and food cost percentage?
Food cost is the dollar amount of ingredients in a dish. Food cost percentage expresses that amount relative to the selling price, which is what you use to compare dishes and set prices.
Does the calculator handle unit conversions?
Yes. Buy an ingredient in kilograms or litres and use it in grams or millilitres — the calculator converts within the same measurement type automatically before costing.
What is yield or trim loss?
Yield is the usable percentage of an ingredient after peeling, trimming or cooking. A 90% yield means 10% is lost, so the cost of the usable portion rises accordingly.
Can I use this calculator for free?
Yes, the calculator is completely free with no signup and no ads. Create a free trial account only if you want to save recipes and track every dish over time.
Can I export my results?
Yes. Use the Download PDF button to save or print a clean summary of your costed recipe to share with partners or your accountant.
How is this different from a spreadsheet?
A spreadsheet cannot recalculate every recipe when a supplier price changes. The full FoodCost app propagates a price change across all affected dishes and alerts you when one crosses your target.
Save this recipe and track every dish
The free calculator prices one dish. FoodCost by PixPlat saves your recipes, updates every cost when an ingredient price changes, and flags dishes that cross your target — for $12/mo, no demo call.
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